The best thing about cooking with a crock-pot is that whatever meat I’m cooking always ends up fall-off-the-bone tender. This crock-pot chicken curry is no exception – the chicken will melt in your mouth.
This chicken curry is savory and spicy and incredibly easy to make. You just add your chicken (skin removed), coconut milk, ginger, garlic, serrano pepper and spices to the pot and let it cook on low for 5-6 hours. Don’t be surprised if you don’t taste the coconut milk in this dish. The garam masala flavor takes over the curry; the coconut milk helps tenderize the chicken.
Garam masala is a blend of different spices – it’s not spicy, just warming. The garam masala you typically find in Indian grocery stores includes spices like cumin, coriander, cloves, etc. Garam masala tends to vary by region – most stores carry a north Indian blend. I do have a homemade South Indian masala recipe that makes for an amazing spice rub for meat – but for this recipe, I use store-bought garam masala to give my dish more of a north Indian flavor. Often people think Indian food is all the same but truthfully, they couldn’t be more wrong. North Indian and South Indian dishes are very, very different. My crock-pot chicken curry is an Indian fusion dish – truthfully, I made this up and it happened to turn out really well. If you’re looking for a more traditional chicken curry, then check out this recipe.
Organic meat doesn’t have to be expensive. For this dish, I used five chicken drumsticks – these cost me just 4 dollars. If you like beef, most farmers sell their grass-fed ground beef for around 5 dollars. These days, if you go to a fast-food chain, you’re spending $7-8 for a “happy” meal that’ll probably leave you feeling like crud afterward. So, instead of taking ten minutes to go through a drive-thru, take those ten minutes to prepare this meal. Then wait 5-6 hours before you eat it 😉
Serve this with plain basmati rice, jeera rice or over spaghetti squash or cauliflower rice.
Ingredients
- 1 ½ pounds chicken drumsticks approx. 5 drumsticks, skin removed
- 1 13.5 ounce can coconut milk
- 1 onion diced
- 4 cloves garlic minced
- 1- inch knob fresh ginger minced
- 1 Serrano pepper minced
- 1 tablespoon garam masala
- ½ teaspoon cayenne
- ½ teaspoon paprika
- ½ teaspoon turmeric
- salt and pepper adjust to taste
- cilantro garnish
Instructions
- Cut around the bottom of each drumstick to cut the tendons - then use a paper towel to remove the skin from the chicken.
- Add the chicken and the rest of the ingredients to a slow cooker and cook on low for 5-6 hours.
- Garnish with cilantro and serve.
Sue says
This says crockpot chicken curry, but there is no curry in it. I didn’t have gram Marsala so I put 2 Tbs. of curry powder in it. I hope it comes out good.
My Heart Beets says
Sue, curry powder does not mean something is a “curry” — curry powder is a made up spice blend and not authentically Indian. Please read this article I wrote to learn more about curry powder: https://myheartbeets.com/difference-between-curry-leaves-curry-powder/
Irene says
I made this chicken curry in my crock pot yesterday, and we loved this version that is so different from the traditional tomato-based one. And so easy too – that’s another attraction :). I did make a larger portion and adjusted the seasonings accordingly, so will have leftovers for a couple of days. And as with many curries, it’s even better the next day – with the seasonings being absorbed even more. Thanks again! 🙂
My Heart Beets says
Irene, that’s so great to hear! I’m glad you liked it 🙂
megan says
Do you think this would work in the instant pot?
Fatima Muniz says
What can I use instead of the coconut milk? Thanks!
Chris says
Could I use boneless chicken thighs instead? If so, is it the same cooking time? Thanks.
My Heart Beets says
Hi Chris, boneless chicken thighs should work just fine – and yes, the cooking time will be the same. Let me know what you think!
Jennifer says
Is it really 15 pounds or 1.5 pounds of chicken. Don’t think I have a crock that will hold 15.
My Heart Beets says
1.5 pounds – that’s how it shows up for me. Is it showing up as 15 pounds for you?
Michele says
Gah – I can’t imagine throwing good chicken skin away though I totally get why you’d want to do skinless with crockpot chicken.
I love using drumsticks too. The dark meat is so tender and flavorful and super cheap! I buy at least two packages of them for our family of 3 (dinner and leftovers) and bake them at high 450 so the skin gets super crispy and delicious!